Packed with flavor, this shrimp lo mein recipe has tender juicy shrimp, veggies, and egg noodles in a simple sauce.
No need to order take out when it’s so easy to make your own stir-fries at home!
What Is Shrimp Lo Mein?
The difference Lo Mein vs. Chow Mein is the noodles. Chow mein noodles are typically fried while lo mein noodles are steamed. Other than that, the dishes are fairly similar.
We add in shrimp because it tastes great and it’s so quick and easy to make but of course this can be made as a chicken lo mein or even just veggies!
This recipe is perfect for hectic dinners, it only takes about 30 minutes!
This recipe uses egg noodles which you can either buy fresh at the grocery store (often found near the tofu) or dried. If you don’t have any on hand, spaghetti will work just fine.
SHRIMP Use raw, peeled and deveined shrimp, medium-sized with the tails removed. If using frozen shrimp, run under cold water to thaw before adding to the saucepan.
VEGGIES Fresh coleslaw mix, red peppers, and yellow peppers add some color to this dish! Try zucchini, baby corn, chopped spinach, or mushrooms to mix it up a bit!
SAUCE It’s so easy to make! Soy sauce, hoisin, brown sugar, and sesame oil are mixed with water to create this sweet & savory sauce!
Optional toppers: Try chopped peanuts, fresh bean sprouts, chopped basil or cilantro, and a sprinkle of red pepper flakes! Don’t forget sambal or sriracha for a spicy kick!
How To Make Shrimp Lo Mein
Anyone who can cook pasta and saute ingredients in a pan can make their own shrimp lo mein right at home!
- Prepare sauce and cook noodles
- Lightly saute the seasoned shrimp just until pink and remove from pan.
- Add oil to pan and saute peppers and coleslaw, add garlic and ginger.
- Return shrimp to the pan with sauce. Heat and add noodles. Serve hot.
Tips For Making Shrimp Lo Mein
- Don’t rinse the noodles after cooking; leaving them will keep them just starchy enough to help thicken the sauce so it clings better to the shrimp and veggies.
- Barely cook the shrimp in the saute pan because it will cook further once it’s added back in the final step. Just get them lightly pink.
- Also, don’t forget that shrimp lo mein makes a great next-day lunch for work or school! Just reheat and serve!
Stir Fry Favorites
- Kung Pao Chicken – sweet & spicy
- Beef and Broccoli – ready in 30 minutes
- Creamy Peanut Thai Noodles – with fresh veggies
- Sesame Ginger Bok Choy – a perfect side dish
- Easy Mongolian Beef – a reader favorite
- Sweet and Sour Pork – better than take-out
Did you love this Shrimp Lo Mein? Be sure to leave a rating and a comment below!
Shrimp Lo Mein
- 4 ounces dry egg noodles or ramen noodles (seasoning packets discarded), or 8 oz fresh egg noodles
- 1 tablespoon vegetable oil
- 8 ounces medium shrimp peeled and deveined, tails removed
- 4 cups coleslaw mix or finely sliced cabbage
- ½ red or yellow bell pepper sliced
- 1 teaspoon fresh ginger grated
- 2 cloves garlic minced
- 3 tablespoons low sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon water
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- Combine sauce ingredients in a small bowl and set aside.
- Cook noodles according to package directions. Drain well, do not rinse.
- Meanwhile heat oil in a large saucepan over medium-high heat. Season shrimp with salt & pepper. Add to the pan and cook just until it begins to turn pink, about 2-3 minutes. Remove from pan and set aside.
- Add more oil if needed and add coleslaw mix and bell pepper to the pan. Stirfry 3-4 minutes or until it begins to soften. Add ginger and garlic to the pan and cook 30 seconds more.
- Stir in shrimp and sauce. Cook until shrimp is cooked through, about 2 minutes. Add noodles and toss well to combine.